Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Preservative Effects of the Pretreated Leaf Mustard Dolsan(Brassica junces) Extract on Kimchi

전처리 돌산갓 추출물의 첨가에 따른 김치의 보존효과

  • 박석규 (순천대학교 식품영양학과) ;
  • 서권일 (동국전문대학 전통발효식품과) ;
  • 이상원 (진주산업대학교 미생물공학과) ;
  • 강갑석 (부산전문대학 식품가공과) ;
  • 손미혜 (경상대학교 식품영양학과)
  • Published : 1997.03.01
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Abstract

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

Keywords

References

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